There are dozens of recipes for how to cook a goose. The goose baked in the oven is the main decoration of the Christmas or New Year table. Goose baked with honey is truly juicy and tasty. Despite the fact that it is a very "laborious" bird, preparing a goose according to this recipe is worth it.
Pick your recipe
You will need
-
- goose 1 pc.
- honey 100 g
- large onion head 1 pc.
- orange 1 pc.
- garlic head 1 pc.
- salt
- potatoes 12 pcs.
- carrots 3 pcs.
- From seasonings:
- ground black pepper
- fresh thyme
- fresh rosemary
- For the sauce:
- 1 tbsp dry white wine
- starch
Instruction manual
1
Wash the goose carcass thoroughly. If you find the remaining feathers on it - singe them. Pierce the goose with a toothpick. The more often injections, the better. Salt, pepper the goose inside. Outside, grate the carcass with a pre-prepared mixture of salt, black pepper and crushed garlic. Leave it for half an hour for pickling.
2
Halve the orange and onion. Inside, put half of the onions, cut off the top of the head from the garlic and put in the same place, then put the half of the orange. After that, repeat the order: onion and orange. When you fill the inside, put in a couple of sprigs of rosemary.
3
Pour the goose on top with honey, and hands spread it evenly on the surface, sprinkle with thyme leaves.
4
Place the goose in a pan, cover it tightly with a sheet of foil and fix it so that it does not fly off. Place the pan in a preheated oven to a temperature of 200 ° C, reducing to 160 degrees, for half an hour. After half an hour, remove the foil sheet, pour the goose on top with its own allocated juice and fat. Then repeat the procedure every 20 minutes. The optimal goose baking time is about two hours.
5
Remove the goose after two hours, drain almost all the released fat into a separate container. Leave in the pan about 2-3 tablespoons.
6
Peel the potatoes and carrots, cut into large pieces, lay them next to the goose and mix with fat. Put the goose baked with vegetables again for 1 hour. Keep it in the oven until golden brown. Then take it out, and bake the vegetables for another 15 minutes at a temperature of 200C.
7
Now prepare the sauce. Add a tablespoon of dry white wine to the goose fat. Bring to a boil. Pour the resulting liquid into a sauceboat, add the starch diluted in cold water there, salt and mix.
8
Goose served on the table with vegetables. Pour the whole sauce over it or serve the sauce in a separate gravy boat.